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Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
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Add half of the cakes and fry over high heat until lightly browned on the bottom, 1 minute. Reduce the heat to moderately high and cook until well browned, 2 minutes. Turn and cook for 3 minutes, until browned. Repeat with the remaining cakes; add more oil to the skillet as needed. Garnish the cakes with the dill sprigs and serve with the sauce.
Wild-Salmon Cakes with Quinoa Salad ... If you end up with leftover salmon, use the fillets in a farro and ... Get the "BBQ" Salmon and Brussels Bake recipe. RELATED: 30+ Easy Salmon Recipes to ...
The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". [2] More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.
Our best salmon recipes from TODAY Food include one-pan teriyaki salmon, fish tacos, viral salmon sushi bowls and more. 58 salmon recipes from teriyaki salmon to tacos Skip to main content
The best way to repurpose leftover salmon, according to Emily Mariko, involves the microwave, rice and … an ice cube?
Get the Smoked Salmon Bites recipe. RELATED: ... This recipe takes under 30 minutes to make and centers leftover cranberry sauce at the forefront. ... Get the Zesty Mini Crab Cakes recipe.